Food
Breakfast
- Locally sourced bagels.
- Honey wheat English muffin, English muffin.
- Mini muffins: banana, blueberry, chocolate chip.
- Spreads: Orange marmalade, grape jam, strawberry preserves, cream cheese, margarine spread, butter, honey, peanut butter.
- Cereals: Raisin Bran®, Cheerios®, Corn Flakes®, granola; skim and 2% milk; oatmeal.
- Fruit: Apples, oranges, bananas, fruit salad.
- Strawberry and honey vanilla yogurt.
- Hard boiled eggs.
Lunch and dinner
- Bar snacks: pretzel mix, nut mix, mixed raisins, popcorn, olives (country olive mix, Mediterranean meze & Nicoise.)
- Marinated mushrooms.
- Crackers and dips: Tomato basil flatbread crackers, classic hummus, olive tapenade, garlic & herb spread, peppercorn parmesan spread.
- Veggies and dips: carrots, celery, broccoli, pepper strips, ranch vegetable dip.
- Fruit: Apples, oranges, bananas.
- Soups: tomato and garden vegetable, Italian wedding.
- Salads: lettuce spring mix, chicken with cranberry & pecan, balsamic dressing, ranch dressing.
- Desserts: assorted cheesecakes, dark chocolate chunk and raisin oatmeal cookies.
Complimentary drinks
- Soft drinks.
- Coffee, espresso, tea.
- Beer: Miller Lite, local craft.
- Red wine: Dona Paula Malbec, Trinity Oaks Pinot Noir.
- White wine: Trinity Oaks Chardonnay, Frontera Sauvignon Blanc.
- Stolichnaya.
- Bombay Sapphire.
- Bacardi Rum.
- Jack Daniel’s.
- Cutty Sark.
- Baileys Irish cream.
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